Whole30 Compliant Italian Meatballs

I did not post yesterday, because I was too busy, so am going to wrap up two days worth of food here. 

First, I have to say that I'm feeling pretty dang good here on Day 3 of my Whole30. My legs are tired, which is weird, because I didn't do as much physically as I usually do. I had a two-hour meeting this morning, so didn't have time to exercise, and, since the meeting required me to be tethered to my Skype headphones, did not work at my treadmill desk as much either. I did clean the whole house, but that doesn't usually wear me out like this, so who knows. 

Day after tomorrow is Rachel Carson and between work and Rachel Carson prep, it will be a couple of days before I have time to post again. Wende says she's going to join me in the Whole30 beginning on Sunday or Monday, so she'll post as well. However, she cheats on Whole30, so you can't really trust her. 

In the meantime, here's what I ate yesterday and today: 

This breakfast scramble was the bomb dot com. I sauteed shiitake mushrooms and spinach in light olive oil, tossed in some pork sausage that I had pre-cooked the day before while I was cleaning the kitchen, and scrambled it all with one egg and about two eggs worth of egg whites. So good I had it yesterday and today and have enough sausage left for one more tomorrow. 

Remember the chicken and turnip home fries I made on Tuesday? Yesterday I sauteed some sweet peppers, tossed in the leftover turnip home fries and fried them up a bit, tossed in the leftover chicken, cut up, and topped it all with a dollop of homemade mayo, just for fun. OMG. I would eat that everyday, but I'm out of chicken and turnips. On the list!!!!

So then, last night, I roasted a leg of lamb, something I make a lot anyway, and ate it with a salad and leftover butternut squash. I forgot to take a picture, probably because, like I said, it's something I already make a lot so didn't have to be creative. 

However, I also decided to take some time to come up with some Whole30 compliant meatballs for Rachel Carson this weekend, and the results were completely amazing. I was having trouble resisting popping the delicious balls o' meat in my mouth every time I walked by the bowl they were cooling in. I finally tucked them in a storage bag and hid them in the back of the fridge. I'll make some fresh sauce tomorrow night and heat them up in that. In the meantime, here's the recipe:

1 lb each ground pork, veal and beef

1/2 cup flaked coconut

3 eggs, beaten

fresh parsley (I only had about 1/2 cup available in my herb garden, so that's what I used)

medium onion, chopped

1 tsp minced garlic

Italian seasoning to taste (I used about a tablespoon)

Form into meatballs and cook at 350 for 25 minutes.  

For the sauce, I am just going to saute some chopped onions and peppers in olive oil (I have yellow, so will use that), dump in a few cans of Whole30 compliant tomatoes, simmer for a bit, then heat the meatballs in that.  Racers can have theirs over pasta, I will just eat mine as is.  

And that's it, Fort Pitt!